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Baked Ranch Style Eggs. Huyevos Rancheros

Baked Ranch Style Eggs (Huevos Rancheros)

Baked Ranch Style Eggs, served with a warm flour tortilla, chopped avocado and Crockpot Cowboy Beans. Sprinkled with Cotija cheese and cilantro.
Course Breakfast
Cuisine Mexican
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 346kcal


  • 2 sweet onions chopped
  • 3 cloves garlic chopped
  • 2 sweet orange bell peppers chopped
  • 2 poblano peppers deveined, deseeded, chopped
  • 2 T . olive oil or shortening
  • 2 t . dried Mexican Oregano
  • 1 t . cumin
  • salt and pepper to taste
  • 4 large tomatoes chopped, or 2 cans diced tomatoes (undrained)
  • 1/2 C . tomato paste
  • 1/2 C . water or chicken broth
  • 4 eggs
  • 2 T . cilantro leaves chopped
  • 1 large avocado pitted, peeled and rough chopped
  • Cotijo cheese for garnish


  • Saute the onions, garlic, bell peppers and chiles in the oil until soft and golden. Add the oregano, cumin and salt/pepper to taste. Cook for 2 minutes.
  • Add the chopped tomatoes and the tomato paste together with the water (or stock). Bring to a boil and then reduce the heat and simmer until the sauce thickens.
  • Pour the tomato sauce into a greased casserole dish and make 4 wells with the back of a spoon.
  • Break the eggs into the wells. Bake at 350 degrees for 10 - 15 minutes or until eggs have cooked to desired doneness.
  • With a large soup spoon serve eggs/tomato sauce on a plate. Sprinkle with chopped cilantro, crumbled creese, avocado slices and a warm flour tortilla.


Calories: 346kcal | Carbohydrates: 36g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 457mg | Potassium: 1396mg | Fiber: 10g | Sugar: 20g | Vitamin A: 3932IU | Vitamin C: 164mg | Calcium: 115mg | Iron: 4mg